The new GEA E-Bake
Electric baking innovation for a greener future: zero emissions, maximum versatility and premium quality.
The new GEA E-Bake sets a new benchmark in industrial baking. Fully electric and designed for maximum energy efficiency, it integrates groundbreaking airflow innovations, localized ventilation per zone, and sustainable construction principles. With its optimized modular design and superior baking precision, GEA E-Bake delivers exceptional product consistency, while dramatically reducing energy consumption and installation time.
Resource-efficient solution
The new E-Bake is one of our most resource-efficient solutions and proudly carries the Add Better label.
The Add Better label highlights innovative GEA technologies that are significantly more resource-efficient than their predecessors. GEA E-Bake G2 reduces energy consumption by up to 40% compared to the model G1 gas version.
Kinetic design: a step into the future
The new GEA E-Bake is designed under the latest GEA kinetic framework, marking a new era in industrial innovation, ensuring a unified, premium look and feel across all GEA equipment. Beyond aesthetics, its sustainable construction reduces iron use by 64% and minimizes component count, embracing a circular economy approach. GEA E-Bake is also Add Better certified, offering a new level of resource efficiency compared to traditional gas ovens.
Designed for a wide range of products
GEA E-Bake is engineered to meet the high-quality standards of both soft- and hard-dough cookies and a wide variety of crackers. Each baking module ensures precise temperature and airflow control, enabling unparalleled repeatability and uniformity across batches.
Unmatched performance and flexibility
The GEA E-Bake combines cutting-edge technology with unparalleled versatility, delivering exceptional baking quality while optimizing energy efficiency. Designed to meet the most demanding production needs, this oven offers a range of features that ensure superior performance, flexibility, and ease of use.
- Energy Efficiency: Up to 40% reduction in energy consumption vs. comparable gas models.
- Flexible heat transfer: Radiant (RE), Convective (CVE), ConRad, and hybrid zone configurations available.
- Superior baking precision: Localized micro-convection, modular airflow control, uniform heat flux.
- Rapid installation: Plug & Play modules, reducing installation time by up to 70%.
- Full accessibility: Continuous side access doors and removable chamber bottoms for easy cleaning and maintenance.
Ask the GEA Expert
GEA Insights
Around the world in seven questions: New foods we’ll love
Last year was not a year of hyped-up headlines for alternative proteins. Perhaps that is precisely why it was an important year for food biotech, the biotechnology behind everyday foods and ingredients. While the sector worked through a difficult funding environment, approvals were still granted, pilot lines set up and new platforms tested in the background. In short: headlines are turning into infrastructure. Frederieke Reiners heads GEA’s New Food business. She and her team work at the intersection of biotechnology and industrial food production. In this interview, she takes us on a world tour of food biotech in seven questions.
